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We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, eggplant pizzas, and even low carb pizza casserole. And, these portobello pizzas are part of the rotation as my favorite keto stuffed mushrooms recipe!
I’ve been making low carb stuffed mushrooms for quite a while (along with other mushroom recipes like cream of mushroom soup), but this particular portobello mushroom pizza recipe comes from the “Atkins: Eat Right, Not Less” lifestyle book. The book aims to show people how the Atkins low carb lifestyle can be both beneficial and simple to follow. It also explains the Hidden Sugar Effect – foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does.
The book is also packed with 100 whole food, low carb recipes. I’m so glad they let me share this one with you! Atkins calls it “Portobello Pizza,” but I also like to call them pizza stuffed mushrooms, or even just easy keto stuffed mushrooms.
Options for an Easy Keto Stuffed Mushrooms Recipe
Making pizza stuffed mushrooms is very simple to do. You need just five basic ingredients:
- Olive oil spray
- Portobello mushrooms
- Marinara sauce
- Shredded mozzarella
- Pepperoni
Make sure you choose a low-carb-friendly marinara sauce that doesn’t have any sugar added. You can even reduce carbs more by making these keto stuffed mushrooms with alfredo sauce instead.
Feel free to mix up the toppings. Atkins suggests using either pepperoni sausage or a chorizo link, but you can also add some low carb veggies or any other pizza toppings you like.
Finally, you have options for the cheese! The original portobello mushroom pizza recipe uses mozzarella, but you don’t have to. Any cheese you like will do. You can even omit it if you are dairy-free.
How To Make Portobello Mushroom Pizza
So, how to make portobello mushroom pizza? Essentially, it’s just adding sauce and toppings into the mushrooms, then baking them in the oven.
That being said, I found a couple ways to improve this basic keto stuffed mushrooms recipe.
First of all, you need to decide whether to remove the gills. The recipe from the Atkins book recommends removing them, and I did as well. But, it’s up to you!
My other tip is to pre-cook the mushrooms in the oven first, to dry them out before adding sauce and toppings. Drain, then add toppings and bake again. This pre-baking step is optional. If you skip it, you can just drain the extra liquid from the pan afterward instead.
Make Ahead Pizza Stuffed Mushrooms
You can easily make pizza stuffed mushrooms ahead of time for meal prep! To do this, pre-bake the mushrooms separately first, then add the sauce and toppings without baking again.
Store them like this in the fridge for a couple of days or freeze for longer. Place into the oven, until hot, when you’re ready to eat them.
Alternatively, you can also store portobello pizza after it’s fully cooked. Perfect for leftovers! Just place the cooked mushrooms in the fridge or freezer, and reheat when needed.
Pizza Keto Stuffed Mushrooms Recipe:
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Portobello Pizza Keto Stuffed Mushrooms Recipe
Portobello pizza is an easy and delicious way to make keto stuffed mushrooms! This low carb portobello mushroom pizza recipe is quick with a few ingredients, delicious for the whole family, and Atkins friendly.
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.
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Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.
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Place the mushrooms stem side up, and top each with 2 tablespoons (28 g) of sauce. Sprinkle each with 2 tablespoons (28 g) of mozzarella and 4 slices of pepperoni or chorizo.
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Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.
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Recipe Notes
Serving size: 1 stuffed mushroom
- My calculations yield 5g total carbs and 4g net carbs per serving, whereas the Atkins book says 7g total carbs and 5g net carbs. The difference is in the low-sugar marinara sauce you choose to use.
- If you'd like, you can pre-bake the mushrooms for about 20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.
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17 Comments
Ann
I am so ready to try this recipe, I think I will definitely be using a different protein as I am not into pepperoni, I think garlic, olives, and some other fresh herbs like basil leaves would make it taste amazing too. Thank you for sharing this recipe.
Karen Burns
Cooked the mushrooms first then added the cheese and toppings. Rao’s marinara, mozzarella, onion, turkey pepperoni, delish!
Keto Kat
This was so delicious! My 6-year-old loved it (granted, he did pour a cup of grated parmesan on the portabella mushroom before he scarfed it down.) Perfect recipe just the way it is. (We did add black olives.)
Sally Eisenberg
Hi. Tried your mushroom pizza. Absolutely love it. Very easy to make and tastes great. I precooked the mushrooms and used a paper towels to adsorb the liquid after baking. Then added RAO’s pizza sauce mozzarella and then the pepperoni. I tried to add a picture of the pizza but was not able to. Thank you for the wonderful recipe.
Karen
Was so Delicious!
Sandy
If you don’t use pepperoni, just veggies, what is the adjusted nutrition values for fat and sodium?
Wholesome Yum
Hi Sandy, I can’t calculate individual macros, but you can definitely use your favorite macro calculator to find out.
Deb
Loved It! I removed and reserved gills, baked upside down x15.
I fryed some breakfast sausage (0 carbs), added a handful of chopped green pepper and the gills. Added my pizza sauce right into this mixture then filled the caps and added chopped pepperoni and cheese. Back into oven for around 10 mins. WONDERFUL!
Owly
It was delicious!!! Tasted just like a real pizza. Definitely worth roasting the mushrooms first to dry them out. I will definitely make again. Very filling. I added Italian seasonings and sprinkled garlic powder on top. 5 ***** recipe!
Nicole
How long do you pre-bake the mushrooms for?
Maya | Wholesome Yum
Hi Nicole, It would take about 20 minutes if you pre-bake the mushrooms. If you do, the time after adding times would be much less, around 10 minutes or until the cheese melts.
Morty B
Made them two ways. Hubby your way. Since I cannot have tomatoes or heat, made mine with white pizza sauce and cheese, mushrooms, black olives, chicken, and Italian seasoning. Both were outstanding. Thanks.
Valerie Gray
Rao’s Marinara sauce is even lower in sugar/carbs then Victoria’s.
Healthy Kitchen 101
Wow. I’ve never heard of Portobello mushrooms before! (To be honest, I thought they were baked potatoes at the first sight) They are incredibly big! So easy and simple for this recipe 🙂
– Natalie Ellis
Maya | Wholesome Yum
I am so happy to hear that, Natalie! Thanks for stopping by!
Simone
How can I get the recipes?
Maya | Wholesome Yum
Hi Simone, The pizza stuffed mushroom recipe is above on the recipe card.